Spring lamb & vegetable soup

Yield: 10 Servings

Measure Ingredient
1 cup Romano beans; dry
1½ pounds Lamb; boneless shoulder
2 tablespoons Vegetable oil
4 Leeks
4 Garlic cloves
2 Tomatoes
4 cups Chicken broth
1 tablespoon Marjoram;fresh,fine chopped
Salt
Pepper
1 small Cauliflower
2 smalls Zucchini
½ pack Spinach (10oz/284g pkg)
¼ cup Parsley; chopped
Parmesan cheese;fine grate

Sort and rinse beans; soak overnight in cold water to cover (at least 5 c1;0cups) or bring to boil in water to cover, boil 2 minutes, cover and let stand 1 hour. Drain and reserve 4 cups of the soaking liquid.

Trim lamb and cut into ¾ inch cubes. In large saucepan or kettle, heat oil and brown lamb cubes on all sides over medium-high heat.

Meanwhile, cut root ends from leeks; slice lengthwise and rinse well under cold running water. Slice thinly. Mince garlic and add to lamb.

Saute 3 to 4 minutes. Peel, seed and chop tomatoes. Add with beans, broth, reserved bean liquid, marjoram and salt and pepper to taste.

Brint to boil, cover, reduce heat and simmer 45 minutes, stirring occasionally. Cut cauliflower into small florets and slice zucchini.

Add both to soup and cook 10 minutes. Wash and chop spinach; add to soup with parsley and cook 3 to 5 minutes longer. Do not overcook since spinach will lose its colour. If making ahead, add spinach and parsly just before serving, after soup has been reheated.

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